![]() Keller’s intimate Napa Valley restaurant now encompasses the original 1900 stone building, a new modernist structure sheathed in dark wood and housing a private dining room and a 16,000-bottle wine cellar, and less obvious touches such as soft landscaping and geothermal and solar energy systems. “The Louvre was the inspiration,” Keller says, with a gesture that takes in the kitchen-with its billowing white ceiling, meant to mimic an unfurled tablecloth-as well as the other components of the renovation. Apart from a woman bearing armloads of fresh flowers to replenish the dining room, there is no trace of the night before: the sabering of a bottle of 2006 Dom Perignon, the salmon cornets presented in polished sterling silver holders, and the 85 diners-the usual full house-making their way to their tables for a leisurely evening of nine delicate courses.Ĭhef Thomas Keller takes a seat just outside the wall of windows enclosing his new kitchen, the centrepiece of The French Laundry’s $10 million renovation, while inside about a dozen cooks smoothly begin preparations for evening service, when the performance will begin all over again, as it has for 23 years. On a Monday morning, the grassy courtyard of The French Laundry is as serene as a cloister garden. In the sixth instalment of our Best and Beyond series, presented by Miele, we meet America’s ultimate culinary mentor. ![]() After a major refit of his iconic restaurant The French Laundry, Thomas Keller continues to fly the flag for evergreen evolution.
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